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A large metal sheet pan filled with slices of roasted carrots with allspice, sea salt and preserved lemons, with a serving spoon.
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5 / 3 votes

Roasted Carrots with Allspice

Roasted carrots with allspice are an easy, unexpected, and, we dare say, essential side dish for winter. Put them on your table and we suspect everyone who tries them will agree...and ask for the recipe.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Sides
Cuisine: American
Servings: 4 to 6 servings
Calories: 207

Ingredients

  • 3 pounds carrots, cut on the diagonal into 2-inch (5-cm) chunks
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/2 to 1 teaspoon freshly ground allspice
  • Salt and freshly ground black pepper
  • 4 large garlic cloves, minced
  • peel of 2/3 to 1 whole preserved lemon, inside pulp removed and discarded, peel rinsed under cold water and finely chopped
US - Metric

Instructions

  • Preheat the oven to 450°F (232°C).
  • Bring 6 quarts of salted water to a boil. Add the 3 pounds carrots and cook for about 10 minutes or so, until nearly fork-tender but still have some firmness. Drain thoroughly.
  • On a baking sheet, toss the carrots with enough 2 to 3 tablespoons extra-virgin olive oil to coat them generously, then toss them with the 1/2 to 1 teaspoon freshly ground allspice and Salt and freshly ground black pepper to taste. Roast for 20 to 25 minutes, shaking and turning often, until nicely seared and browned here and there.
  • Remove the pan from the oven and, while the carrots are still in it, add the 4 large garlic cloves and the peel of 2/3 to 1 whole preserved lemon and toss to combine. Add salt and pepper to taste and serve hot or at room temperature.

Notes

  1. Make them in advance--You can boil the carrots and set them aside to drain for up to several hours before sliding them into the oven. These can also be served warm or at room temperature.
  2. Preserved lemon substitute--If you don't have any preserved lemon, you can substitute grated lemon peel.
  3. Dietary--This recipe is suitable for gluten-free, dairy-free, vegetarian, and vegan diets.
  4. Storage--Leftovers will keep in the fridge in a sealed container for up to 4 days.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 236mg | Fiber: 10g | Sugar: 16g